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Easy Pepper Steak
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Description
Easy stir-fry for a weeknight meal.
Ingredients
- 1 pound Round Steak, Sliced Into Thin Strips
- 1 Tablespoon Olive Oil
- 1 whole Medium Onion, Thinly Sliced
- ½ whole Red Bell Pepper, Thinly Sliced
- ½ whole Green Bell Pepper, Thinly Sliced
- 8 ounces, weight Button Mushrooms, Sliced
- 1 cup Low Sodium Beef Stock
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Cornstarch, Dissolved Into 1/4 Cup Cold Water Or Stock
- Salt And Pepper, to taste
- 1 whole Green Onion, Sliced Thinly For Garnish
- 2 cups Cooked Rice
Preparation
Heat the oil over medium-high heat in a large skillet or wok, and stir-fry the meat until browned. Remove and set aside. Add the onion, peppers, and mushrooms and stir-fry until peppers are almost done but tender-crisp (they take the longest time to cook). Remove to a bowl and set aside.
Return the beef to the skillet, and add stock and soy sauce. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes. When ready to serve, add the veggies back in, turn up heat a bit, and stir in the corn starch mixture. Stir until thickened, about one minute. Season to taste.
Serve over rice, and sprinkle green onions over the top.
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